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Pumpkin Quinoa Bread


"A more nutritious and yummier pumpkin bread that adds quinoa for a slightly nutty and chewy texture."
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1 h 5 m servings 472 cals
Original recipe yields 12 servings (1 loaf)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

Nutrition Facts

Per Serving: 472 calories; 22.6 g fat; 64.9 g carbohydrates; 7.6 g protein; 46 mg cholesterol; 366 mg sodium. Full nutrition

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This was very good. I replaced the canola oil with coconut oil and left out the walnuts because hubby is allergic to them and kids don't like them. It was moist but a bit crumbly. I love pumpkin...